Click here for a high resolution version of the wonderful photograph. This dog seems to have this flock under control, doesn't he? Have a great weekend. xo
Friday, April 8, 2016
Wonderful pied-à-terre in Paris
It's for sale too in a beautiful Haussmannian building! Details here. I love the layout, the floors, and especially the views.
I am fine, really! I have been busy polishing silver and brass, cleaning windows and floors, and trying to catch up on inside chores I have been house-blind to because I no longer have any excuses! It's rather overwhelming but I will soldier on and do a little at a time until it's time to start all over again. I have also been busy trying to tie up loose ends with a difficult real estate transaction.
My neighbors across the street captured photo of a bear at their bird feeder several nights ago with a critter cam. Now they aren't feeding the birds and they are keeping their garbage cans locked in the garage. I have noticed more wild life on my property too now that I have no animals. Flocks of wild turkeys and more deer than I've seen in a long time. Not thrilled about the deer and their ticks though. The turkeys are fun when they fan their tail feathers.
Thanks for checking in and worrying about me. xo
Thursday, April 7, 2016
Gorgeous Landscaping
Perfect for this old house. via
Stay tuned for more about a wonderful real estate listing in my office. Right now it's an exclusive but will be on the MLS any day now. It's really world class! See you soon. xo
Monday, April 4, 2016
Irish Apple Cake Recipe
Recipe found at Connecticut Country House.
It looks so good!
Irish Apple Cake, Serves 8 to 12
For cake:
2 large baking apples
1 ¼ cup self-rising flour
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature, plus a little extra for greasing the pan
½ cup sugar
2 eggs
1 teaspoon vanilla extract
4 tablespoons whole milk
Confectioner’s sugar for dusting, if you’re serving it cold.
For crumb topping:
3/4 cup all-purpose flour
1/2 cup sugar
6 tablespoons unsalted butter, cold and cubed
Optional plating garnish:
Sprigs of fresh mint
Directions:
Preheat oven to 350°F.
Generously grease a 9-inch springform pan with the extra butter reserved for this purpose.
Make the crumb topping first. Sift the flour into a medium sized bowl, and cut in the butter by rubbing the flour and butter together with your fingertips. It will turn into a bread crumb-like texture. Mix in the sugar with your hands. Easy. Set aside.
For the cake:
Peel, core, and thinly slice the apples, to about 1/8 – ¼ inch thickness. Set aside.
Sift together the flour, cinnamon, and salt in a small bowl. Set aside.
In the bowl of a stand mixer, beat the butter and the sugar until light in color and smoothly blended. Add the eggs, one at a time, then the vanilla, and beat on low speed.
With the mixer still on low, gradually add flour mixture to the wet mixture. Slowly pour in the milk. When fully incorporated, you’re done mixing.
Scoop the batter into the buttered springform pan, smoothing the top to make level. Using a circular pattern, place the apple slices on top of the batter. (It doesn’t have to be perfect, as it gets covered with the crumb mixture. You just want even coverage.) Top with the crumb mixture.
Bake for 1 hour, or until lightly browned and firm to the touch.
Serve warm, unadorned, or if serving as a dessert, try it with a scoop of vanilla bean ice cream.
If serving cooled, give it a dusting of confectioner’s sugar – my fave for to elevating the look of this cake.
I love the simplicity of this recipe, don't you?
I am still doing well even though I missed my Webster all the time. Especially when I am cooking and that was his favorite thing for me to do! Thank you for all of your words of comfort. The Wonder Dog had a fabulous fan club and we all miss him. xo
It looks so good!
Legend has it that St. Patrick planted an apple tree in Armagh County – also known today as “Orchard County” – an area recognized for its apple blossom tours and festivals. This cake, made from simple ingredients, is uncomplicated, easy to make, and so honest in its appearance and deliciously satisfying in flavor.
Irish Apple Cake, Serves 8 to 12
For cake:
2 large baking apples
1 ¼ cup self-rising flour
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature, plus a little extra for greasing the pan
½ cup sugar
2 eggs
1 teaspoon vanilla extract
4 tablespoons whole milk
Confectioner’s sugar for dusting, if you’re serving it cold.
For crumb topping:
3/4 cup all-purpose flour
1/2 cup sugar
6 tablespoons unsalted butter, cold and cubed
Optional plating garnish:
Sprigs of fresh mint
Directions:
Preheat oven to 350°F.
Generously grease a 9-inch springform pan with the extra butter reserved for this purpose.
Make the crumb topping first. Sift the flour into a medium sized bowl, and cut in the butter by rubbing the flour and butter together with your fingertips. It will turn into a bread crumb-like texture. Mix in the sugar with your hands. Easy. Set aside.
For the cake:
Peel, core, and thinly slice the apples, to about 1/8 – ¼ inch thickness. Set aside.
Sift together the flour, cinnamon, and salt in a small bowl. Set aside.
In the bowl of a stand mixer, beat the butter and the sugar until light in color and smoothly blended. Add the eggs, one at a time, then the vanilla, and beat on low speed.
With the mixer still on low, gradually add flour mixture to the wet mixture. Slowly pour in the milk. When fully incorporated, you’re done mixing.
Scoop the batter into the buttered springform pan, smoothing the top to make level. Using a circular pattern, place the apple slices on top of the batter. (It doesn’t have to be perfect, as it gets covered with the crumb mixture. You just want even coverage.) Top with the crumb mixture.
Bake for 1 hour, or until lightly browned and firm to the touch.
Serve warm, unadorned, or if serving as a dessert, try it with a scoop of vanilla bean ice cream.
If serving cooled, give it a dusting of confectioner’s sugar – my fave for to elevating the look of this cake.
I love the simplicity of this recipe, don't you?
I am still doing well even though I missed my Webster all the time. Especially when I am cooking and that was his favorite thing for me to do! Thank you for all of your words of comfort. The Wonder Dog had a fabulous fan club and we all miss him. xo
Sunday, April 3, 2016
Saturday, April 2, 2016
Extraordinary Garden in Provence
I love this photograph with a rising mist in the background.
Experimental Garden by Dominique Lafourcade in Provence. More photos here.
Friday, April 1, 2016
Screened Porch with Swing
Today it was almost 80 degrees and tomorrow there will be rain. On Monday snow is in the forecast. BUT spring is in the air. I love this porch, the fan, the brick floor and the swing. via
Have a great weekend. xo
Thursday, March 31, 2016
Things To Do For Your Body
I haven't been getting enough exercise lately. I used to walk Webster four times a day on my property but that routine went out the window about a month ago because he didn't want to walk that far. On Tuesday I walked down and back twice before bed and it felt good. Now I'm doing that after breakfast and before bed down and back four times total. Each session lasts 15 minutes so I'm walking 30 minutes each day and that feels about right for me. Makes me drink more water too and that's a good thing. via
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